Trying a new muffin recipe for Genevieve. This one is an Avocado/Banana/Apple/Oat Toddler Muffin. I used the Baby Food Muffin recipe posted on The Gold Medal “Our Baker Blog” written by The Baker Mama.
3/4 Cup All Purpose Gluten-Free Flour
2 Tablespoons Coconut Flour
1 Cup Old Fashioned Oats (pulsed 3 times in a food processor)
1 teaspoon Baking soda
1 1/2 teaspoons Baking powder
1 1/4 Cup Organic Applesauce
1 Avacado (mashed)
1 Over Ripe Banana (mashed)
1 teaspoon Cinnamon
Stir together all dry ingredients.
Add wet ingredients and mix well.
Fill 10 muffin cups lined with silicone liners (I used 3 cookie scoops each). Bake at 350 degrees for 28 to 30 minutes.
I don’t care for Oatmeal, Avacado, or banana, so trying these out myself wouldn’t do much good. Michael offered to try them and he said they tasted under cooked, but I think it was just the texture. These muffins have a ton of fruit in them and the recipe was designed for babies, so I’m sure it’s meant to be on the moister side. I will serve them to Genevieve for breakfast in the morning and see what her opinion is.
Finished product info will be added to this post later tonight (or maybe tomorrow ).